Oven Roasted Pulled Pork Shoulder

Note: This oven method closely emulates cooking in a true Barbeque or indirect smoker by achieving a “bark” and moist tender meat.


  • 4 pound boneless pork shoulder
  • 2 tablespoons prepared yellow mustard
  • 1/4 cup plus 1 tablespoon Savor Rub
  • Favorite Barbeque sauce to taste.


  1. Remove netting or ties from the roast.
  2. Using your hands, coat entire roast with the mustard and then with 1/4 cup of Savor Rub.
  3. Place the roast into a baking dish, cover with plastic wrap and refrigerate overnight.
  4. Remove roast from the refrigerator 1 hour before cooking.
  5. Heat oven to 300 degrees.
  6. Place roast into the oven uncovered and cook for approximately 5 1/2 hours. Internal temperature should be 195 degrees.
  7. Remove from oven, cover with foil and allow to rest for at least 1/2 hour.
  8. Using 2 forks remove any visible fat and shred the pork.
  9. Add the remainder Savor Rub and barbeque sauce to taste. To use in a sandwich, please see coleslaw recipe.